With it being National Crepe Suzette Day today I wanted to find you a recipe that you can easily try out and when I can across this recipe with that flambéed orange sauce well I thought this is the one .. Love it
Great to make for that dinner party maybe
This great recipe has been brought to you by Helen Rennie on YouTube , thanks for sharing it with us
Here below is a list of the ingredients you will need and the video tutorial too both from YouTube
Crepes Suzette is a French classic that is fun and easy to make at home. Here is the recipe.
Sauce Recipe for 8 crepes (4 servings):
zest from 1 navel orange
2 cups of fresh squeezed orange juice (from Juice or Valencia oranges)
1/3 cup (2.3 oz) sugar
1 tsp vanilla extract
pinch of salt
3 Tbsp (1.5 oz) butter
1/4 cup (2 oz) grand marnier
May 6 – National Crepe Suzette Day
Five Food Finds about Crepe Suzette
- The most common way to make Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly-cooked crêpe with sugar and light it.
- This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce. In a restaurant, a Crêpe Suzette is often prepared in a chafing dish in full view of the guests.
- The origin of the dish and its name is somewhat disputed. One claim is that the dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo’s Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, whose guests included a beautiful French girl named Suzette.
- Different sources (like the Larousse Gastronomique) however doubt that Charpentier was serving the prince instead of the head waiter because he would have been too young.
- The other claim states Crêpes Suzette was named in honor of French actress Suzanne Reichenberg (1853–1924), who worked professionally under the name Suzette.
Article source foodimentary.com
